Bean stew

Goulash is thick and hearty soup, which is traditionally cooked for a long time because it usually contains beef. Our healthy and vegetable version includes white beans, which is also called butter.

And since we are preparing the beans in front, themselves cooking vegetable goulash is quite shortened.

Beans we soakto make it out of it washed away the substances (so-called oligosaccharides), which help people digest to inflate. The important thing then is fusion of this water (along with oligosaccharides) and cook the legumes in fresh water.

The recipe was compiled by Maktarinka and you can also find it in cookbook e-book downloadable One-pot recipes.

Serving size: 360 g

Ingredients for 10 servings

• 200g Onion
• 20g Garlic
• 250 g red pepper
• 250 g Carrots
• 400 g Potatoes
• 750 g Chopped canned tomatoes
• 350 g Large white beans
• 50 g Sweet ground paprika
• 25 g Oregano
• 2 l Water/vegetable stock
• 75 g Tomato puree
• 25 g Cornstarch

Technological process

1. Soak the beans overnight. The next day, drain the water, rinse with fresh water, and cook until tender in a pot of water.
2. Fry the chopped onion in a little oil.
3. Add the bell pepper, chopped into strips, ground pepper and oregano, crushed garlic, sliced carrots and diced potatoes. Sauté for a few minutes until the peppers are fragrant.
4. Add water or broth, chopped tomatoes and a little salt.
5. Cook for 20 minutes.
6. Add the cooked beans and, if necessary, thicken with a little starch mixed in cold water.